The delicious Steal Cut East Shore Black Rye makes a nutty porridge with a toothy bite that makes a terrific substitute for sausage stuffing for pumpkins and bell peppers. You can make this vegan by using a vegan cheese substitute.

I like to use the lovely orange or green kaboka squash for this because it's got a delicate sweetness without being overly sweet and the shell is soft and edible. You can slice the entire finished pumpkin into wedges to serve. The same mix is delicious for vegetarian stuffed bell peppers.

Makes enough for 1 medium size pumpkin or kaboka squash or 4-6 bell peppers. Feeds 2-3 people. Simply multiply the recipe by the number of pumpkins you wish to stuff.


1 medium size kaboka squash (acorn squash works as well, or you could use the same recipe to stuff bell peppers)

1 Cup East Shore Steal Cut Black Rye (This also works with Potage Pilaf and other steal cut whole grains)

11/2 Cup of Veggie Broth, water or a combination

2 Shallots finely diced

2 Cloves of Garlic minced

1 Tablespoon chopped fresh sage

1 Teaspoon fresh thyme

1/2 Teaspoon fennel seeds

1 Teaspoon chopped parsley

1/2 Teaspoon Salt

5-10 cranks of Freshly Ground Pepper

1 cup of grated parmesan cheese or vegan cheese substitute


Preheat oven to 400 degrees.

Cut the top off of the squash or pumpkin you are stuffing and cut a small sliver off the bottom so that it will sit up straight. Scoop out the insides and rub with a small amount of olive oil and sprinkle with salt and pepper.  Place the squash on a baking sheet and roast for 15minutes until just tender.

Meanwhile Saute the shallots until soft in olive oil in a thick bottom sauce pan on medium heat. (about 2 minutes). Add the parsley, fennel, sage, thyme, garlic, salt and pepper and saute another minute. Add the stock and rye. Bring to a boil and then  cover and simmer for 15-20 minutes until the liquid is absorbed and it has the texture of a thick porage. Taste and season with additional salt and pepper to taste.  Add the grated cheese and combine.

Stuff the squash or bell peppers, sprinkle with some additional cheese and place back in the oven for another 10-15 minutes until the cheese is melted through. If you leave it in too long the squash will collapse and it will taste delicious but not look as pretty.

To serve, place the entire pumpkin on a tray or plate and slice in quarters table side. Kaboka squash has a soft skin that is delicious so that the entire pumpkin can be eaten.

You might like these recipes...

Hominy and Arikara Heirloom Bean Salad
Hominy and Arikara Heirloom Bean Salad
Gourmet heirloom beans meet heritage corn in a Mexican inspired salad that will be the star of your next back yard barbe
Read More

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Vegan Heirloom Bean Taco Salad
Easy AF Arikara Heirloom Bean Taco Salad

This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table. 
hominy arikara salad
Hominy and Arikara Heirloom Bean Salad

Gourmet heirloom beans meet heritage corn in a Mexican inspired salad that will be the star of your next back yard barbecue or taco Tuesday.
Meyer Lemon Napolean Mille Feuille
3 Ingredient Meyer Lemon Mille Feuille

SAVE 10%